Black kale Caesar salad

If you are making croutons, you’ll need to cut some stale sourdough into cubes.

Dress with Italian herbs (such as oregano and basil), olive oil, butter and salt.

Bake in a preheated oven for about 20 minutes at 150°C.

For the dressing, place the mayonnaise, Worcestershire sauce, anchovies, lemon zest and juice, and Dijon in a food processor and blitz until smooth.

Remove the big, tough stalks from the kale and place the remaining leaves in a mixing bowl.

Toss with the dressing.

Add the croutons and Parmesan to the mix.

Scatter the red onion over the top and serve immediately in a large family-style bowl.